Hummus. What did we do before it went mainstream? This creamy Middle Eastern dip is a bonafide trend these days and for good reason – it’s tasty, healthy and pairs well with all sorts of crunchy things. At the rate I dip, those little $1.99 containers from Trader Joe’s can sure add up.
Homemade hummus is a joy to make, just dump and blend. A few musts: garlic, lemon juice and of course, tahini. This sesame seed paste adds a distinct nutty flavor to the chickpea spread.
I used my immersion blender to puree everything together, but a food processor would work well (my birthday is coming up, hint hint).
I adapted this recipe from the ever-so-appropriate Ina Garten. I’m sure Ina enjoys her hummus with a pomegranate martini while Jeffrey is out of town.
Classic Tahini Hummus
- 2 garlic cloves
- 1 can chickpeas drained and rinsed (set some liquid aside)
- 1 1/2 teaspoons kosher salt
- 2 T. tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons water or liquid from the chickpeas
- 8 dashes hot sauce (I used Sriracha)
For food processor:
Add all ingredients to the food processor and process until hummus is pureed, adding more liquid if necessary.
For immersion blender
Add all ingredients to a large bowl and mash with the immersion blender, adding more liquid if necessary.
Serve with veggies, pita or crackers (I like Ak-Mak)
Another way I like to use hummus is in a veggie sandwich. Spread it on some yummy bread (olive focaccia would be divine) and layer on sliced avocado, tomato, red onion and your choice of greenery (spinach, sprouts, lettuce, whatever). A little sprinkle of feta wouldn’t hurt either.